Jeff Smith

Some local, Maritime mussels that I cooked when Travis and Rachel were here for a visit.

I know that a lot of people tend to be intimidated by cooking seafood, but these couldn’t be easier:

1. Gently soften some onion, celery, and garlic in a bit of butter and olive oil in a big pot. 
2. Dump in a bottle of your favourite beer. I used a bottle of Garrison Irish Red this time around.
3. Bring everything up to a gentle boil.
4. Toss in your mussels, I used about 3.5 lbs. this time around and it handily fed the four of us for an appetizer.
5. When the majority of the mussel shells are open, you’re done!
6. Serve with melted butter and/or the broth that you cooked the mussels in.